Caribbean Hot Chocolate
Yields: 2 cups
2.5 ounces very dark chocolate (85-90%)
1/2 cup coconut sugar or regular organic sugar
2 cups water
Place all of the ingredients in a small pot on medium high heat. Allow the chocolate to melt, whisking a few times. Once the liquid has come to boil, reduce the heat to a simmer and cook for 20 minutes, stirring a few times. The hot chocolate will thicken and should coat a spoon.
Reserve leftover hot chocolate in the refrigerator for up to a week.